Directions

In large bowl, whisk cornmeal, baking powder, baking soda, and 1/2 teaspoon salt. In medium bowl, whisk sour cream, butter, honey, and 1 egg; stir into cornmeal mixture just until well mixed. Pour into prepared pan. Bake 25 to 30 minutes or until golden on top and brown around edges. Cool slightly on wire rack.

Cut cornbread into 1-inch chunks. Arrange in single layer in 3-quart baking dish. Pour milk mixture over cornbread, spreading cheese and jalapeños in even layer. Bake 25 to 30 minutes or until top is golden. Let stand at least 5 minutes before serving. Garnish with chives.